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Roasted Vegetable Pasta Salad

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Indulge in the vibrant flavors of Roasted Vegetable Pasta Salad, where colorful roasted veggies meet perfectly cooked pasta, all drizzled with a light balsamic dressing. This dish is not only a feast for the eyes but also a delightful medley of textures and tastes that will brighten any meal. Perfect for potlucks, barbecues, or a comforting family dinner, this salad is sure to become a favorite at your table!

  • Total Time: 40 minutes
  • Yield: Serves approximately 4

Ingredients

Scale
  • 8 oz (about 2 cups) pasta (fusilli or penne)
  • 1 medium zucchini, diced
  • 1 cup bell peppers (mixed colors), diced
  • 1 cup cherry tomatoes, halved
  • 1/2 medium red onion, sliced
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/4 cup fresh basil or parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a bowl, toss zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, salt, and pepper until well coated.
  3. Spread vegetables on the baking sheet and roast for 20-25 minutes until golden brown and tender.
  4. Cook pasta according to package instructions until al dente; drain and save some pasta water.
  5. In a large mixing bowl, combine roasted vegetables with warm pasta. Drizzle balsamic vinegar over the top and add fresh herbs before serving.
  • Author: Olivia Carter
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup (about 250g)
  • Calories: 320
  • Sugar: 5g
  • Sodium: 220mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 0mg